Best Almond Flour Pancakes

Best Almond Flour Pancakes are so light, fluffy, and tender you won’t believe they are grain free and gluten free! Almond Flour Banana Pancakes recipe whips up quickly in a blender for a low carb, high protein breakfast treat!

My regular readers know how much I love almond flour. There are so many benefits, such as the rich nutty flavor, healthy fats, and being low in carbs. Plus it’s a wholesome, tasty way to make gluten free, grain free recipes while avoiding temperamental flour blends.

Many recipes using almond flour, such as cookies, brownies, and muffins, taste so much like the traditional version the almond flour is undetectable. That is exactly what I wanted to achieve with this pancake recipe as well.

How To Make Easy Almond Flour Pancakes

Making gluten free, grain free almond flour pancakes couldn’t be easier! Simply throw all the ingredients in a blender and mix. If you don’t have a blender, use a food processor or hand mixer.

Mix together all the ingredients in a blender or food processor.

Heat griddle on low to medium low heat. Almond flour has a tendency to burn easier than wheat flour pancakes, so they are best cooked on a lower heat.

Pour a small amount, about 2 tablespoons, on a greased griddle or skillet. Use a silicone spoon to spread out the batter evenly. Cook for 2-3 minutes, or until bottom is set.

Flip and cook for 2 minutes more. Transfer to a cooling rack or keep warm in a low oven.

Mixing by hand:

In a small bowl whisk together the wet ingredients – mashed banana, eggs, maple syrup, milk, vanilla extract, and almond butter. The almond butter or peanut butter will blend in smoother if it is slightly warmed in the microwave first.

Easy Adaptations and Modifications

For low carb pancakes replace the mashed banana with 1/2 cup applesauce. This reduces the carbs to 4 grams per pancake.

Instead of almond butter, use peanut butter, cashew butter, or any natural butter. Ricotta or sour cream may also be substituted.

For keto pancakes use a sugar free sweetener instead of honey or maple syrup and omit banana.

An equal combination of almond flour and coconut flour may also be used.

Any non-dairy milk or water can take place of the milk.

Best Almond Flour Pancake Recipe

Using almond flour for grain free pancakes makes them higher in protein and lower in carbs than wheat flour pancakes. These naturally gluten pancakes yield tasty, fluffy pancakes, similar to flourless banana oat pancakes, which the whole family devours with zero complaints!

Although there are many versions of pancake recipes using almond flour, I sincerely believe this recipe makes the best tasting that replicates the taste of traditional homestyle pancakes.

Adding almond butter adds extra fat to coat the almond flour and downplay its grainy texture. Almond butter, or peanut butter, also adds moisture, a creamy taste, and increases the amount of protein.

Although the mashed banana can be replaced or omitted for a low carb keto version, I love the flavor and moisture it also adds. During recipe testing, our family preferred almond flour banana pancakes for the best, traditional taste.

Storing Pancakes with Almond Flour

These make ahead pancakes can be stored in the refrigerator or freezer for a quick grab and go breakfast. Before wrapping or storing make sure they have cooled completely.

Wrap 2-3 cooled pancakes together in plastic wrap and transfer to a large ziplock bag. Store in the refrigerator for up to a week or frozen up to 3 months.

Reheat gently in the microwave at 50% power until thawed or slightly warmed. Finish heating at full power until hot and serve with desired toppings.

How to Make Almond Flour Pancakes Extra Fluffy

For extra light and fluffy almond flour pancakes separate the egg whites from the yolks before adding them to the batter. Beat the egg whites separately until stiff.

Blend together the remaining ingredients, including the yolks. Once the mixture is well blended, gently fold the beaten whites into the pancake batter.

Grain Free Gluten Free Pancakes and So Much More!

If you follow a diet besides gluten free or grain free, use these simple adaptations to make this pancake recipe work for you!

Dairy Free Pancakes – Use non-dairy milk.

Low Carb Keto Pancakes – Replace maple syrup with 1-2 tablespoons erythritol or coconut sugar. Omit the banana and replace it with 1/2 cup unsweetened applesauce or just leave it out. This brings total carbs to 4 grams per 4 inch pancake.

Paleo Pancakes – All the ingredients are paleo, but be sure to use unsweetened almond milk and make sure there are no added sugars in the almond butter.

Whole 30 Pancakes – Everything in the recipe is whole 30 compliant except the maple syrup. Omit it from the recipe and rely on the almond flour and banana’s natural sweetness. Be sure to use non-dairy milk.

Vegan / Egg Free Pancakes – Although I haven’t tested the recipe this way I do believe chia seeds would work based off this recipe for Vegan Chia Seed Pancakes. Use 3 tablespoons chia seeds and let the batter sit for 10 minutes.

Mix Ins and Toppings for Fluffy Almond Flour Banana Pancakes

Top the pancakes with fresh fruit, maple syrup, blueberry syrup, or use sugar free syrup for keto almond flour pancakes.

Any of your favorite pancake mix-ins will work in the batter. Either mix it in the batter or sprinkle it on before flipping. Some suggested mix-ins are:

Best Almond Flour Pancakes

Best Almond Flour Pancakes are so light, fluffy, and tender you won't believe they are grain free and gluten free! Almond Flour Banana Pancakes recipe whips up quickly in a blender for a low carb, high protein breakfast treat!

Instructions

Place all ingredients in a large bowl. Use an immersion blender to blend everything together until batter is smooth and there are no chunks of bananas, about 1 minute. If you don't have an immersion blender, you can also put everything in a standard blender or food processor. See recipe notes for mixing by hand.

Heat a griddle over low to medium low heat. Grease griddle and pour about 2 tablespoons batter for each pancake. Spread the batter slightly with a silicone spoon. (TIP: For almond flour pancakes, smaller is better and easier for flipping.) Cook for 2-3 minutes on one side, or until bubbles start to form and bottom is set enough to flip. Flip and continue cooking for 2 minutes longer, or until cooked. Remove and transfer to a wire rack or keep warm until ready to serve.

Repeat with the remaining batter until all the pancakes are cooked. Serve with fresh fruit, maple syrup, or blueberry syrup. Makes 11-12 pancakes.

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Recipe Notes

Mixing by hand:

In a small bowl whisk together the wet ingredients - mashed banana, eggs, maple syrup, milk, vanilla extract, and almond butter. The almond butter or peanut butter will blend in smoother if it is slightly warmed in the microwave first.

Modifications for different diets

Low Carb Keto Pancakes - Replace maple syrup with 1-2 tablespoons erythritol or coconut sugar. Omit the banana and replace it with 1/2 cup unsweetened applesauce or just leave it out. This brings total carbs to 4 grams per 4 inch pancake.

Paleo Pancakes - All the ingredients are paleo, but be sure to use unsweetened almond milk and make sure there are no added sugars in the almond butter.

Whole 30 Pancakes - Everything in the recipe is whole 30 compliant except the maple syrup. Omit it from the recipe and rely on the almond flour and banana's natural sweetness. Be sure to use non-dairy milk.

Vegan / Egg Free Pancakes - Although I haven't tested the recipe this way I do believe chia seeds would work based off this recipe for Vegan Chia Seed Pancakes. Use 3 tablespoons chia seeds and let the batter sit for 10 minutes.

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WELCOME TO MAMAGOURMAND!

Hey! I’m Melissa, mother of 4, who loves to make soul-warming comfort food that keeps the taste, but takes out the fuss. My family-friendly recipes are deceptively gluten free, using simple grocery store ingredients that appeal to all food lovers.